White Bean Dip with Lemon and Garlic

[Guest guest]

White Bean Dip with Lemon and Garlic

 

3 cups cooked white beans (navy or cannellini)

zest of one lemon (scrape off the zest before you squeeze the juice)

Juice of one lemon

1/4 teaspoon salt (optional)

2 to 3 cloves of garlic, minced or pressed through garlic press

1 tablespoon olive oil (optional)

3 tablespoons chopped chives

Dash of cayenne or hot sauce

 

In a blender or food processor, process the beans, olive oil, lemon zest, lemon

juice, garlic and cayenne until smooth.

Transfer to a medium bowl and add chopped chives.

May be eaten at room temperature or chilled.

Makes 6 servings.

150 calories; 8 grams protein; 24 grams carbohydrate; 2 grams fat; 184 mg,

sodium; 5 grams fiber.

Points 2.